Frederic Melton
A cheese sauce is a great way to elevate a simple pasta dish. There are many ways to make a cheese sauce, and it can be adapted to suit your taste. A basic cheese sauce is made by creating a béchamel sauce, which involves whisking together butter and flour into a paste, and then using this paste to thicken milk. The sauce is then taken off the heat and cheese is added. Some recipes suggest using a combination of cheeses, such as cheddar and parmesan, while others recommend using a single type of cheese. The sauce can also be flavoured with salt, mustard, nutmeg, black pepper, thyme, and bacon.
How to cook cheese sauce for pasta
| Characteristics | Values |
|---|---|
| Type of Sauce | Béchamel, Mornay, No Roux, Kenji |
| Cheese | Cheddar, Gouda, Parmesan, Gruyere, Mozzarella, Provolone, American |
| Other Ingredients | Butter, Flour, Milk, Salt, Black Pepper, Thyme, Bacon, Nutmeg, Cream, Mustard |
| Cooking Method | Melt butter, add flour and whisk into a paste, add milk, add cheese, cook until melted |
| Time | 5-15 minutes |
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What You'll Learn
Making a roux
Melt the Butter
Start by melting butter in a saucepan over medium to medium-high heat. The amount of butter used can vary depending on the recipe and the desired richness of the sauce, but typically it ranges from a few tablespoons to around 50 grams.
Whisk in Flour
Once the butter has melted, add flour to the saucepan. For a 1:1 ratio, if you used 50 grams of butter, you would add 50 grams of flour. Whisk the butter and flour together vigorously until they form a smooth paste. This paste is the roux.
Cook the Roux
Continue cooking the roux over medium heat for a minute or two. This step cooks the raw flour taste out of the roux and helps thicken the sauce. Make sure to stir constantly to prevent the roux from burning or sticking to the bottom of the pan.
Add Milk Gradually
With the roux cooked, it's time to start transforming it into a cheese sauce. Gradually add milk to the roux, whisking continuously. Add the milk in a slow stream, ensuring that the butter and flour mixture is fully incorporated and there are no lumps. The amount of milk added can vary depending on the desired consistency of the sauce.
It's important to note that while a roux is a common base for cheese sauces, some recipes may omit this step and use other thickening agents or methods. The choice of whether to use a roux or not depends on personal preference and the desired texture and flavour of the sauce.
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Adding milk
The amount of milk used can vary depending on the desired consistency of the sauce. A standard béchamel sauce typically calls for equal parts butter and flour, with milk added to reach the desired thickness. For a richer sauce, some recipes suggest using half milk and half cream.
It is important to note that the milk should be added gradually while continuously whisking to avoid lumps and ensure a smooth sauce. Additionally, the heat should be adjusted to medium or medium-low while adding the milk to prevent the sauce from burning or scorching.
Once the béchamel sauce is prepared, it is ready for the addition of cheese. This step can be done directly in the saucepan, or in a double boiler to prevent the cheese from burning. The cheese should be added in small amounts and whisked into the sauce until melted and well combined.
Overall, adding milk is a crucial step in creating a creamy and delicious cheese sauce for pasta. By making a béchamel base and gradually incorporating milk, you can achieve the perfect consistency for your sauce.
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Choosing your cheese
Choosing the right cheese is an important step in making a cheese sauce for pasta. While some recipes call for a single type of cheese, others combine two or more varieties to create a more complex flavour.
A popular choice for a cheese sauce is cheddar, which can range from mild to extra sharp in flavour. Cheddar is a versatile option that can be used in a variety of dishes, such as macaroni and cheese or drizzled over vegetables. For a more intense flavour, strong or extra-sharp cheddar can be used, but it's important to use a lighter hand when adding to avoid an overpowering taste.
Another option is to use a combination of cheeses, such as cheddar and smoked Gouda, as suggested by Martha Stewart, or cheddar and Parmesan, as recommended by The Burnt Butter Table. Parmesan adds a salty, nutty flavour to the sauce, while smoked Gouda lends a smoky depth to the dish. Gruyere is also mentioned as a potential substitute for cheddar, offering a slightly sweeter and more subtle flavour.
For those who enjoy a more processed cheese flavour, American cheese or Velveeta can be used. These cheeses melt smoothly and provide a creamy texture to the sauce. However, some may consider this option to be over-hyped and prefer to use real cheese instead.
Ultimately, the choice of cheese depends on personal preference and the desired flavour profile of the dish. Experimenting with different cheeses and combinations can lead to a unique and tasty cheese sauce for pasta.
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Seasoning
When cooking pasta, it is important to salt the water. The salty water seasons the pasta as it cooks, so be sure not to oversalt the water. You can also add a splash of the starchy pasta water to your cheese sauce to loosen it.
Black pepper is a classic seasoning for cheese sauce and pairs well with the saltiness of the cheese. Freshly ground black pepper adds a bold flavour to the sauce.
For an extra savoury sauce, add a pinch of nutmeg. This spice has a warm, nutty flavour that complements the creaminess of the cheese.
Mustard is another popular seasoning for cheese sauce. A hint of mustard adds a sharp tang to the sauce, balancing the richness of the cheese.
Finally, herbs can be added to the sauce to give it a fresh, aromatic flavour. Thyme is a popular choice, as its earthy flavour pairs well with cheese. Other herbs like parsley, basil, or chives can also be used to add a bright, herbal note to the sauce.
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Adding pasta
When it comes to adding pasta to your cheese sauce, there are a few things to keep in mind. Firstly, it's important not to overcook your pasta, as you want it to retain some bite after it's been added to the sauce. Slightly undercooking your pasta is a good idea, as you can then finish cooking it in the sauce, allowing the pasta to absorb the flavours of the sauce.
Another important consideration is the cooking time of your sauce and pasta. Ideally, you want them to be ready at the same time, so the pasta doesn't sit around waiting for the sauce to finish, or vice versa. If your pasta is ready before your sauce, drain it and toss it with a knob of butter, or a little pasta water to prevent it from sticking together.
Once your sauce and pasta are both ready, it's time to combine them. Transfer your cooked pasta into the sauce and gently mix it through. You can use a flat whisk to ensure the pasta is fully coated in the sauce. Let the pasta and sauce bubble away gently together for a minute or two, adding a splash of pasta water if the sauce needs loosening.
Finally, season your pasta to taste. If you've added bacon to your sauce, you may not need to add any extra salt. However, you can always add some black pepper, nutmeg, or other herbs and spices to taste.
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